To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine.
Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half.
Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. #Refrigerate for 30 minutes or up to overnight.
When ready to cook, turn on the broiler and place the rack in the middle position.
Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast.
It will help keep the chicken moist.
Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes.
Discard any remaining marinade in the bag.
While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan.
Bring to a simmer and cook for 3 minutes or until thickened slightly.
When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.
